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Lemon Cheesecake Bars are not your ordinary lemon bar. They have a layer of cheesecake like filling that takes these lemon bars far to a whole new level!
Why You’ll Love This Recipe!
Today’s recipe for Lemon Cheesecake Bars are a favorite of my family and just about everyone who tries them.
I received this recipe from one of my wonderful blog readers. When Rachel shared it with me, she promised me they would become my new favorite lemon recipe. She was right! The cheesecake layer makes for a much creamier and yummier lemon bar! It’s a fun, dressed up version of the classic lemon bar.
Ingredients Needed
- Butter I used salted butter
- Flour
Sugar. You will use both brown sugar and granulated sugar. - Salt
- Cream Cheese. Use full fat cream cheese and make sure it is softened at room temperature.
- Egg
- Milk. I use 2 percent but use what you have on hand.
- Lemons. You want fresh squeezed lemon juice for the best flavor.
- Vanilla Extract
How to make Lemon Cheesecake Bars
These bars are a three step process and take a little big longer than traditional lemon bars but trust me, it is totally worth the effort!
Shortbread Layer:
- Cut cold butter into pieces.
- In a food processor (or blender on low, pulse setting) Process all ingredients until mixture becomes tiny and fine pieces.
- Sprinkle mixture into a 9 x 13 baking pan and press evenly into bottom of pan.
- Bake at 325 degrees F for 12 minutes and remove from oven.
Cheesecake Layer:
- In medium bowl, blend cream cheese until smooth.
- Add sugar and mix well.
- Cream together butter, flour, sugar and salt until smooth.
- Pour cheesecake evenly over hot crust. Pour slowly and gently, a little at a time.
- Bake 15 minutes.
- Remove from oven and reduce oven temperature to 300.
Lemon Layer:
- In a bowl, whisk together eggs and sugar until combined well.
- Stir in lemon juice and flour.
- Pour GENTLY and smoothly over semi-baked cheesecake. If some of the cheesecake layer lifts up, don’t worry. It will be fine. A sprinkle of powdered sugar will hide any flaws.
- Bake at 300 F for 25-30 minutes.
- Remove from oven and sprinkle powdered sugar over top if desired.
- Cool for an hour and then refrigerate until ready to serve.
Tips from Leigh Anne
Because I love lemons so much and cook and bake with them alot having the right lemon tools is important.
- The microplaner. I love this tool. It is a long, small grater type tool. You use it to “zest” a lemon which basically means grating the lemon rind. Fresh lemon zest adds great flavor to recipes.
- A lemon juicer. I use this handy little hand juicer – it quickly and easily squeezes all the juice out of the lemon. I got mine for a couple of dollars at Ikea but both of these tools can be found at any kitchen shop or even Target.
Frequently Asked Questions
Can I use bottled lemon juice?
The flavor of bottled lemon juice is very different than that of fresh squeezed lemon juice. The results will not taste the same. I would recommend using real lemons.
Do lemon cheesecake bars need to be refrigerated?
Yes, because of the cheesecake layer they should be kept refrigerated. You can bring them to room temperature before serving. They will last for 2-3 days in the refrigerator.
Can I freeze lemon bars?
Yes. Cool the lemon cheesecake bars completely, Wrap the entire slab of lemon bars or individual pieces in several layers of plastic wrap. Place that into a zippered freezer bag and then into the freezer. Kept airtight they will last in the freezer for 2 months. Allow them to thaw overnight in the refrigerator before serving.
Tips for Perfect Lemon Bars
- Allow them to cool completely and set up before cutting. You will get a cleaner, prettier bar. I often refrigerate them before cutting.
- Remember to keep any leftovers in the refrigerator.
- Softening your cream cheese at room temperature for several hours will prevent a lumpy cheesecake layer.
- If you don’t have a food processor blender, you can make the shortbread layer by using a pastry cutter to blend the ingredients together.
Check out these delicious cheesecake recipes:
Check our more delicious lemon desserts:
Lemon Cheesecake Bars
Ingredients
Crust:
- 3/4 cup butter chilled
- 2 cups flour
- 1/2 cup packed light brown sugar
- 1/4 tsp. salt
Cheesecake:
- 8 oz. cream cheese softened
- 1/2 cup sugar
- 1 egg
- 2 Tbsp. milk
- 1 Tbsp. lemon juice
- 1/2 tsp. vanilla
Lemon Layer:
- 4 large eggs
- 1 1/2 cups sugar
- 3/4 cup lemon juice
- 1/3 cup flour
Instructions
Crust:
- Preheat oven to 325 F
- Cut butter into pieces.
- In a food processor (or blender on low, pulse setting) Process all shortbread ingredients until mixture becomes tiny and fine pieces.
- Sprinkle mixture into a 9 x 13 baking pan and press evenly into bottom of pan.
- Bake for 12 minutes and remove from oven.
Cheesecake Layer:
- In medium bowl, blend cream cheese until smooth. Add in sugar and mix well
- Cream together the rest of the ingredients until smooth.
- Pour cheesecake evenly over hot crust. Pour slowly and gently, a little at a time.
- Bake 15 minutes. Remove from oven and reduce oven temperature to 300 degrees F.
Lemon Layer:
- In a bowl whisk together eggs and sugar until combined well. Stir in lemon juice and flour.
- Pour gently and smoothly over semi-baked cheesecake. Don't worry if some of the shortbread crust lifts up.
- Bake at 300 for 25-30 minutes.
- Sprinkle with powdered sugar if desired and then refrigerate until ready to serve.
Tips & Notes:
- Allow them to cool completely and set up before cutting. You will get a cleaner, prettier bar. I often refrigerate them before cutting.
- Remember to keep any leftovers in the refrigerator.
- Softening your cream cheese at room temperature for several hours will prevent a lumpy cheesecake layer.
- If you don’t have a food processor blender, you can make the shortbread layer by using a pastry cutter to blend the ingredients together.
Vicki says
when you sprinkle powdered sugar on top. Did it ever absorbed into them? When I did, that’s what happened.
Leigh Anne says
Let them cook before sprinkling it on.
Carol says
if substituting regular sugar for the brown sugar, would you use the same measurement?
Leigh Anne says
I have never substituted white for brown in the recipe but it should work fine, you might end up with a crisper cookie base
Alissa Abad says
I just made the lemon cream cheese bars! I am blown away how easy and amazing these are!!!! These are, for sure, going to be a regular in my house! Thanks for sharing!!!!
Trash DeFalco says
I finished the bars last night and as soon as they were chilled, I could not wait till morning to try them!
They were better than I had anticipated, truly fabulous! These will definitely be my ‘go to’ dessert from now on! Thank you so much for this wonderful recipe!
Leigh Anne says
I am so glad you loved them too – they are heavenly!!
Sandi says
Definitely double the cheesecake layer! I doubled the cheesecake layer and baked it an extra 5 minutes (total of 20 minutes for that layer) so that it formed a skin on top. I had NO trouble with the layers mixing together. Very yummy!